NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz pancetta

2 large eggs

2 large egg whites

0.25 cup pecorino romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil with the sea salt and cook the whole wheat spaghetti until al dente according to package directions.

• 2

  While the pasta cooks, place the pancetta in a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat becomes crispy and golden.

• 3

  In a small mixing bowl, whisk together the whole eggs, egg whites, and grated Pecorino Romano cheese until the mixture is smooth and well combined.

• 4

  Reserve approximately 0.25 cup of the starchy pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta.

• 5

  Remove the skillet from the heat to prevent the eggs from scrambling; slowly pour in the egg and cheese mixture while tossing the pasta constantly to create a creamy sauce.

• 6

  Gradually add the reserved pasta water to reach your desired consistency, then finish with freshly cracked black pepper and chopped parsley.